Lawlis Tanya, Torres Susan Jane, Coates Alison Mary, Clark Karin, Charlton Karen Elizabeth, Sinclair Andrew James, Wood Lisa Gai, Devine Amanda
Discipline of Nutrition and Dietetics, University of Canberra, Canberra, Australia.
Institute for Physical Activity and Nutrition, School of Exercise and Nutrition Sciences, Deakin University, Geelong, Victoria, Australia.
Asia Pac J Clin Nutr. 2019;28(1):166-176. doi: 10.6133/apjcn.201903_28(1).0022.
The need for updated competencies for nutrition scientists in Australia was identified. The aim of this paper is to describe the process of revising of these competencies for undergraduate nutrition science degrees in Australia.
An iterative multiple methods approach comprising three stages was undertaken: 1. Scoping study of existing competencies; 2. Exploratory survey; and, 3. Modified Delphi process (2 rounds) involving 128 nutrition experts from industry, community, government and academia. A ≥70% consensus rule was applied to Rounds 1 and 2 of the Delphi process in order to arrive at a final list of competencies.
Stage 1: Scoping study resulted in an initial list of 71 competency statements, categorised under six core areas. Stage 2: Exploratory survey-completed by 74 Nutrition Society of Australia (NSA) members; 76% agreed there was a need to update the current competencies. Standards were refined to six core areas and 36 statements. Stage 3: Modified Delphi process-revised competencies comprise five core competency areas, underpinned by fundamental knowledge, skills, attitudes and values: Nutrition Science; Food and the Food System; Nutrition Governance, Sociocultural and Behavioural Factors; Nutrition Research and Critical Analysis; and Communication and Professional Conduct; and three specialist competency areas: Food Science; Public Health Nutrition; and Animal Nutrition.
The revised competencies provide an updated framework of nutrition science knowledge for graduates to effectively practice in Australia. They may be used to benchmark current and future nutrition science degrees and lead to improved employability skills of nutrition science graduates.
已确定澳大利亚营养科学家需要更新能力要求。本文旨在描述澳大利亚本科营养科学学位这些能力要求的修订过程。
采用了包括三个阶段的迭代多方法途径：1. 对现有能力要求的范围界定研究；2. 探索性调查；以及3. 涉及来自行业、社区、政府和学术界的128名营养专家的改良德尔菲法（两轮）。为了得出最终的能力要求清单，在德尔菲法的第1轮和第2轮中应用了≥70%的共识规则。
第1阶段：范围界定研究得出了一份初步的71项能力陈述清单，分为六个核心领域。第2阶段：由74名澳大利亚营养学会（NSA）成员完成探索性调查；76%的人同意有必要更新当前的能力要求。标准被细化为六个核心领域和36项陈述。第3阶段：改良德尔菲法——修订后的能力要求包括五个核心能力领域，以基础知识、技能、态度和价值观为支撑：营养科学；食品与食品系统；营养治理、社会文化和行为因素；营养研究与批判性分析；以及沟通与职业操守；还有三个专业能力领域：食品科学；公共卫生营养；以及动物营养。
修订后的能力要求为毕业生在澳大利亚有效执业提供了一个更新的营养科学知识框架。它们可用于衡量当前和未来的营养科学学位，并提高营养科学毕业生的就业技能。
